Pumpkin Loaf

10 minutes + 50 minutes Serves 8
Winter Pumpkin Loaf Vegetarian Dairy Free Lunch Lunchbox
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Ingredients

  • 2 cups cooked, mashed pumpkin
  • 2/3 cup brown sugar
  • 2 eggs, lightly whisked
  • 1 Tbsp orange zest
  • 1/2 cup orange juice
  • 2 Tbsp rice bran oil
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1 3/4 cup gluten free self raising flour, sifted
  • 1/2 cup chopped dried dates
  • 1/4 cup pumpkin seeds
  • Butter, to serve
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Method

  • 1. Preheat an oven to 170°C (160°C fan-forced). Line a loaf tin with baking paper.

  • 2. In a large bowl, combine the pumpkin, sugar, eggs, orange zest and juice, and oil.

  • 3. In another large bowl combine the cinnamon, ginger, flour and dates. Place the pumpkin mixture into the dry mixture and mix well to combine.

  • 4. Pour the mixture into the loaf tin. Smooth the top and sprinkle with pumpkin seeds. Place into the oven and bake for 50 minutes, or until a skewer comes out clean.

  • 5. Cool in the pan for 5 minutes before turning onto a wire rack to cool completely.

  • 6. Cut into 2cm thick slices, and serve with butter to spread.

  • TIP: To have this as a gluten free treat, ensure gluten free flour is used!

  • PER SERVE

  • • Energy 1161Kj • Protein 6g • Total Fat 7g • Saturated Fat 1g • Carbohydrates 45g • Sugars 26g • Sodium 194mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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